30 Nov Chicken curry with coconut – A lift from Kerela Cuisine
Ground coconut 1/2 cup
Shallots- 6 to 7
Coriander seeds 2 tbsp
Cumin seeds 1 tbsp
Black Peppercons 1 tbsp
Cinammon 1 stick
Cloves 5 to 6
Dry chilly 2
Ginger a small stick
Garlic 5 to 6
Onions sliced 1 small
Tomato 1 small
Coriander powder(optional) 1 tsp
Kashmiri mirch powder 1 tbsp
Salt as per taste
Coconut oil 1 tbsp
- In a pan dry roast shallots and keep aside
- In the same pan dry roast coconut whole spices coriander and cumin seeds and dry red chillis.
- Blend the coconut and shallots together into a paste with a little water
- In a deep pan add oil and when hot add mustard seeds and when they crackle add onions ,curry leaves ,green chillis and fry.Add ginger garlic paste and continue frying.
- Now add tomatoes and fry until they are mushy
- Add turmeric powder and red chilly powder and cover it well
- Open and add the grounded paste, chicken and fry the pieces well with salt.
- Add a little water as an when required, if you feel the paste is sticking to the bottom. Cover and let it cook until done.This is a thick gravy ,hence very little waiter is required.
- Tempering for an additional tadka – In a pan add oil and put mustard seeds, curry leaves and garlic.Pour this tempering above the curry and serve
Brilliantly infused with coconut oil, the flavor aside, the chewy texture of the freshly grated coconut and a mix of curry leaves leaves you in awe and wonder.Representing Kerela cuisine, this dish is an absolute treat , or a feast for your taste buds. Nothing exotic nor flamboyant, yet the rustic flavor of coconut and curry leaves together enthrall you and create magic.. frugal yet magical is what is sums up to be. And aided by those delicious Neer Dosas or Appams, this is a complete meal that signifies a complete treat of sorts. No dal ,no side servings required, only the Appams /Neer Dosas that lends a sense of fulfillment to your meal.